**Use long-grain rice instead of the pasta**
**Use Borlotti beans instead of cannellini beans**
1. Heat the oil in a large saucepan. Add the pancetta, celery, carrots, and onion and cook over a low heat for 5 minutes, stirring constantly, until the vegetables are softened.
2. Add the garlic and tomatoes, breaking them up well with a wooden spoon. Pour in the stock. Add salt and pepper to taste and bring to a boil. Half cover the pan, lower heat and simmer gently for about 20 minutes, until the vegetables are soft.
3. Drain the beans and add them to the pan with the macaroni. Bring to a boil again. Cover, lower the heat and continue to simmer for about 20 minutes more. Check the consistency and add more stock if neccessary. Stir in the parsley and taste for seasoning.
4. Serve hot, sprinkled with plenty of parmesan cheese. This makes a meal in itself if served with chunks of crusty Italian bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (733g)|
|Recipe Makes: 4|
|Calories from Fat: 201 (25%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 33.4mg||10 %|
|Sodium 994.8mg||34 %|
|Potassium 2256.2mg||59 %|
|Total Carbohydrate 104.8g||31 %|
|Dietary Fiber 27.5g||110 %|
|Sugars, other 77.4g|
|Protein 43.1g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 789
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